Borscht

Ingredients

• 1 pound beef shanks bone-in
• 4 large beets peeled chopped
• 10 cups beef broth canned
• 4 medium carrots peeled chopped
• 0.8 cup optional: dill fresh chopped
• 1 large onion quartered
• 1 cup yogurt plain
• 3 tablespoons red wine vinegar 
• 12 ounce baking potatoes peeled cut into 1/2-inch pieces
• 2 cups savoy cabbage thinly sliced

Equipment

• bowl
• ladle
• pot

Directions

1. Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
3. Spoon fat from top of chilled broth and discard.
4. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.
5. Per serving: calories, 223; total fat, 2 g; saturated fat, 1 g; cholesterol, 11 mg
6. Bon Appétit